Slow cooker eggnog French toast, an easy and delicious baked breakfast casserole perfect for holiday and winter weekend mornings
8 slices raisin bread that you have let sit on the counter for several hours to dry out (I used leftover panettone, an Italian fruit-studded sweet bread)
2 tablespoons brown sugar
½ teaspoon cinnamon
3 large eggs
1 cup eggnog
1 teaspoon vanilla
¼ teaspoon ground nutmeg
I used my 4-Quart slow cooker
Spray the inside of your slow cooker with nonstick cooking spray.
Cover the bottom of your slow cooker with 4 slices of bread, cutting them to fit.
Stir together the brown sugar and cinnamon and sprinkle half of it over the bread.
Add the remaining 4 slices of bread.
In a medium bowl, whisk together the eggs, eggnog, vanilla and nutmeg.
Pour over the bread in the slow cooker and press down gently on the bread to submerge it in the egg mixture.
Sprinkle with the remaining brown sugar cinnamon mixture.
Cover and cook on LOW for 2 to 3 hours, or until the center is set.
Remove the lid, turn off the slow cooker, and let the french toast stand for 5 minutes before serving.
Serve with additional maple syrup and/or a dusting of powdered sugar and fresh fruit.
Nutritional Estimates Per Serving (1/4th): 235 calories, 6.8 g fat, 35.1 g carbs, 1.2 g fiber, 8.7 g protein and *6 Points Plus[br][br][br]If you don't have eggnog, substitute 1-1/3 cups milk and 2 tablespoons maple syrup.
Recipe by Simple Nourished Living at http://simple-nourished-living.com/2013/12/slow-cooker-eggnog-french-toast/